ASIAN SPINACH SALAD
Source of Recipe
net
List of Ingredients
ASIAN SPINACH SALAD
Makes 4 servings; about 2 cups per serving.
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1/2 medium jalape�o pepper, finely chopped (2 teaspoons)
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped
1 teaspoon grated orange peel
� teaspoon ground black pepper
4 ounces dried rice noodles or rice sticks
4 cups torn fresh spinach
� cup dried tart cherries
1/3 cup chopped fresh mint leaves (or other fresh herbs)
2 medium carrots, shredded
1 medium cucumber, seeded and cut into 1�-inch slivers
1/3 cup unsalted dry roasted peanuts
For the dressing, stir together orange juice, vinegar, jalape�o pepper, gingerroot, garlic, orange peel and black pepper. Set aside.
Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain.
Immediately rinse with cold water. Drain.
Fluff with a fork. Use kitchen scissors to cut up. Rinse again with cold water.
Drain and fluff with a fork.
Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber.
Drizzle with dressing.
Toss to coat all ingredients with dressing.
Sprinkle with peanuts. Serve immediately.
Recipe
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